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Dorothy Thomas

Egg Drop Soup Recipe

A classic Chinese comfort soup made with simple ingredients—silky ribbons of egg in a flavorful chicken broth. Quick, easy, and ready in under 15 minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 3
Course: Appetizer, Soup
Cuisine: Asian, Chinese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Chicken broth Low-sodium preferred
  • 1 tbsp Cornstarch Mixed with 2 tbsp water (slurry)
  • 1 tsp Ginger  Fresh or powdered
  • ½ tsp Garlic  Optional
  • 1 tbsp Soy sauce Or tamari for gluten-free
  • 2 large Eggs Lightly beaten
  • ½ tsp Sesame oil For finishing
  • 1 tbsp Green onions For garnish
  • to taste Salt & white pepper Adjust as needed

Equipment

  • Medium saucepan
  • Whisk or fork
  • Measuring cups/spoons

Method
 

  1. Prepare Broth: In a saucepan, heat chicken broth, ginger, and garlic (if using) over medium heat until simmering.
  2. Thicken Soup: Stir cornstarch slurry (cornstarch + water) into the broth. Simmer 2–3 minutes until slightly thickened.
  3. Add Seasoning: Mix in soy sauce, salt, and white pepper.
  4. Create Egg Ribbons: Slowly pour beaten eggs in a thin stream while stirring the broth in one direction. Turn off heat.
  5. Finish: Drizzle sesame oil and garnish with green onions.

Notes

  • For richer flavor: Use homemade chicken broth.
  • Veggie boost: Add ¼ cup frozen peas or corn.
  • Spicy version: Add a dash of chili oil or sriracha.